A Word About Where to Buy the Homemade Chocolate Ice Cream Superfood IngredientsAll of the ingredients for the superfood homemade chocolate ice cream recipe (the cacao powder, coconut milk, etc.) can be purchased at any well-stocked natural foods store or online at Amazon. The Coconut Manna by Nutiva is a relatively new ingredient I have been using lately and it is absolutely perfect for making delicious homemade dairy-free ice creams. Since it is made purely of dried coconut flesh, it has the sumptuous full-fat “mouth feel” of dairy cream that is hard to replicate with non-dairy ingredients. Although many dairy-free homemade ice cream recipes call for coconut oil, I think the Coconut Manna is a much better ingredient.
The Very Best Ice Cream Maker for Less than $60Of course you will also need an ice cream maker to make ice cream. But investing in a high quality, high-performance ice cream maker is not as pricey as you might think. As an ice cream aficionado, I have tried umpteen different ice cream makers over the years and hands down the very best one is the one that is the smallest, cheapest and least complicated. For less than what I spent on my coffee maker, the Cuisinart® Classic White Frozen Yogurt, Ice Cream and Sorbet Maker is absolutely perfect for making homemade ice cream in quart-sized portions. I also picked up the nifty quart-sized Tovolo Ice Cream Storage Containers from Amazon for less than $10. I didn’t really think the containers would be necessary and bought them more for fun, but unless you are going to eat the entire quart of ice cream in one day, you will definitely want to get a container to lock in freshness and prevent freezer burn.
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Clean Homemade Chocolate Ice Cream
This clean homemade chocolate ice cream recipe is dairy free and has no refined sugar.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 6 1x
- 1/2 cup raw almonds, soaked in water for 4 to 5 hours
- 3/4 cup canned, chilled coconut “cream” (see notes below)
- 2 frozen bananas, chopped
- 1/4 cup plus 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 2 tablespoons Coconut Manna
- 1/4 cup plus 1 tablespoon raw cacao powder
- Place all ingredients in a high-speed blender and process until very smooth and creamy.
- Pour contents into an ice cream maker and follow manufacture’s instructions.
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Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the ice cream recipe. You can reserve the liquid water for other smoothies.
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